|Pure olive oil||3 Ounce|
|Rosemary leaves||1⁄3 Cup (4.8 tbs), minced|
|Worcestershire sauce||1 Ounce (L&P)|
|Beer||8 Ounce (Lager)|
|Shrimp||24 Large (U-15S /Under 15 Each Per Pound, Peeled And De-Veined, Tail On)|
|Garlic||1⁄3 Cup (4.8 tbs)|
|Pancetta||4 Ounce (2 Slices, 1/3â Thick)|
|Butter||1 Pound (Whole, Room Temperature)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped scallion||1⁄2 Cup (8 tbs)|
|Black pepper||1 Pinch|
|Oysters||12 (On The Half Shell ,Open/Shuck, Raw Or Steam Open On Grill About 2 Mines)|
For the Barbequed Shrimp:
Heat olive oil in sauté pan over medium-high flame. Add garlic and cook until toasted brown, add rosemary and aromatize. Add the beer, salt and pepper. Reduce this for one minute. Add the Tabasco, L&P sauce and whole butter. Remove from the fire and add the chopped parsley. This mixture can be adjusted in flavor to suit your taste, and can be used as a marinade or sautéing sauce.
For the Barbequed Oysters:
Grill the panchetta until lightly brown. Remove and dice, medium fine. Add to the butter and mix well in a bowl. Add the garlic, parsley and chopped scallion. Mix well. Add a pinch of pepper.
Put a heaping tablespoon of the compound butter on each of the oysters. Place each oyster on the charcoal grill. The natural tilt of the oysters will cause the butter to melt off and flame; this is perfect and creates a great char flavor and barbeque aroma. When the butter has melted and is nicely bubbling, remove and serve immediately.
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